When I hear butter sauce, I hear massively unhealthy, but when I tried to make this myself after having it at a restaurant, I found a little bit goes a really long way. It basically comes out to about 1 tbsp of butter per person.
This serving size was good for one really hungry person if this is the only thing you are eating, or maybe two people if this is sort of a “heavy side dish.” What motivated me to make this sauce is that I got some pumpkin gnocchi from Whole Foods. I got a little over half of a pound of it, and used all of it with this serving of sauce, so you can get an idea of the proportions. I know this would also go really well with butternut squash ravioli (~6-8 medium raviolis, depending on how saucy you like things), which might be a little easier to find. By the way, one huge plus to this sauce, is it takes maybe 10 minutes at the most, more like 5. So definitely get your pasta/gnocchi started first.
1 tbsp butter
2 tbsp fresh sage leaves chopped (about 5 leaves) (you definitely want to use the fresh stuff for this recipe)
1 tsp fresh rosemary, finely chopped (optional)
1 tbsp white wine (also optional, just add another 1/2 tbsp butter instead)
2 tbsp freshly grated parmesan cheese, plus a little extra for the top (not the shaker stuff)
Salt (definitely recommend a good finishing salt, I used Bolivian Rose which was good but just some plain sea salt will work too)
1. Melt butter over low heat in a pan that will fit your pasta when it’s done cooking also
2. Once melted, add the sage and rosemary and allow to cook for 2 minutes, stirring occasionally
3. Add the wine and keep warm until your pasta is done. If your pasta/gnocchi is almost done, just turning the burner off and letting the sauce hang out should be ok.
4. Once you drain the pasta/gnocchi add it to the pan with the sauce and toss with cheese
5. When serving, top with a little salt and fresh grated parmesan cheese